Fort Lewis College Ag Professor Beth LaShell
came by Sunnyside to help us grade some of our carcasses.
Grading our carcasses helps us provide consistently high quality
beef to our buyers.
Owner Jerry Zink and Manager Jenny Thomson
take notes while Professor LaShell and Manager
Rebecca Barnes examine carcasses.
Professor LaShell measures the area of the
rib-eye.
Ruler used for measuring rib-eye
area, The area of the ribeye, and the amount of inter-muscular fat
( marbling ), are just two of the criteria looked at
when a carcass is graded.
Professor LaShell gets a good
look at the Rib-eye.
